Baked trout with yoghurt and herbs
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Baked trout with yoghurt and herbs
  Trout    Herbs    Fish  
Last updated 6/12/2012 12:45:08 AM. Recipe ID 4810. Report a problem with this recipe.
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      Title: Baked trout with yoghurt and herbs
 Categories: Fish
      Yield: 6 Servings
      6    6-8 oz trouts
  7 1/2 fl Greek strained yoghurt
  2 1/2 fl Whipping cream
      2 tb Fresh chopped parsley
      2 tb Chopped chives
      2 tb Chopped fennel
      1 ts Fresh chopped thyme
      1 ts Fresh chopped oregano
      1 ts Fresh chopped tarragon
           Clarified or unsalted butter
  Choose a baking dish or other shallow oven-proof dish suitable for
  bringing to table, which is just large enough to take the trout in a
  single layer when they are arranged head to tail.  Thoroughly dry the
  fish with plenty of kitchen paper.  Make a frying pan very hot,
  barely smear it with fat and fry the fish briefly, one or two at a
  time, just long enough to brown their skins well on both sides.
  Transfer the fish to the ovenproof dish, arranging them neatly.
  Cover and store in a cool place.
  Chop the herbs and mix them gently in a small saucepan.  Measure the
  yoghurt and cream and pour them over the herbs.  Add plenty of pepper
  and some salt and stir to mix well.  Cover and leave to infuse.
  Everything up to this stage can be done in advance, but be sure to
  bring both the pan of sauce and the dish of trout back to room
  temperature about 1 hour before they are to be put back into the oven
  for cooking.  (Foods that are transferred straight from the fridge to
  cooker take a very long time to heat through properly.)
  About 1/2 hour before you plan to serve the trout, bring the
  yoghurt-and- herb mixture very slowly to simmering point, stirring
  all the while.  Pour the aromatic mixture over the fish, cover the
  dish and bake at 350 F (180 C) gas mark 4 for 20-25 minutes until the
  fish are piping hot and cooked through.  (To check a trout for
  readiness, insert the tip of a knife into its flesh just behind the
  head.)  Serve with steamed new potatoes and other young summer
  vegetables such as carrots and peas.

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Recipe ID 4810 (Apr 03, 2005)

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